Posts - Page 3 of 4
Kiwi Pils v4 (New Zealand Pilsner) - Tasting
Every summer I brew up a new batch of one of my favorite styles of lagers, the New Zealand Pilsner. This is my fourth version that uses exclusively 100% Nelson Sauvin hops.
HBC 586 West Coast IPA - Tasting
pdXiversary (Schwarzbier (Black Beer)) - Tasting
This recipe uses a hybrid lager/ale yeast (Imperial G03 Dieter) that was inspired by a brulosophy reciepe. It was fermented in th high 50’s / low 60’s.
Hints of Dank (West Coast IPA) - Tasting
I based this recipe off of Grains of Wrath’s Dystopia IPA. From the description on their website:
Kiwi Pils v3 (New Zealand Pilsner) - Tasting
Every summer I brew up a new batch of one of my favorite styles of lagers, the New Zealand Pilsner. This is my third version that varies the New Zeland hops and for the first time the malt bill.
Built For Speed Clone Side By Side Comparison V2
In a previous post I compared the first iteration of my homebrewed version to the commercial Grains of Wrath Built for Speed. I had outlined a few changes to try for the 2nd iteration which I brewed and tapped recently. I’ve outlined my notes in this post.
Coffee Paw (Coffee Vanilla Oatmeal Stout) - Tasting
I wanted to make a session-strength stout for the winter. Being a coffee fan I decided to introduce coffee in 2 ways. First I added 3 ounces of whole beans directly to the fermenter after fermentation for 4 days. Then I cold-brewed coffee for 24 hours and added it to the keg before racking the beer on top.
BRU-1 West Coast IPA - Tasting
For this beer I wanted to experiment with the BRU-1 hop variety. I ordered a pound of pellets from Yakima Valley Hops. The main descriptor for this hop is pineapple. Some more generic descriptors are “green fruit”, “sweet fruit” and “green-grassy”.
Built For Speed Clone Side By Side Comparison
I compared my homebrewed version to the commercial Grains of Wrath Built for Speed. I’ve outlined my notes in this post.
Dry Hopping Sour and Wild Beer Experiment #2
A few months ago I posted an article about dry hopping wild and sour beer. At the end of April we did another experiment using 4 different varieties of hops. The goal was to find either the perfect hop of the 4 or the perfect blend of any of those 4 to use when dry hopping our sour beer.